Bioactive Constituents Present in Garcinia Indica Choisy and its Potential Food Applications: A Review

Figures & data

Table 1 Anthocyanin content (mg/100 g FW) in selected common edible plants

Source	Scientific Name	Pigment content (mg/100 g of fresh weight)	References
Black currants	Ribes nigrum L	96–452	[12 ,13]
Black berries	Rubus spp.	72–1221	[14 ,15]
Blue Berries	Vaccinium corymbosum L.	63–430	[16 ,17]
Elder Berries	Sambucus nigra L.	332–1374	[13 ,18]
Red Radishes	Raphanus sativus L.	11–60	[19]
Grapes	Vitis vinifera	6–600	[20]
Purple Corncobs	Zea mays L.	290–1323	[21]
Strawberry	Fragaria ananassa D	13–315	[22 ,23]
Red raspberry	Rubus Idaeus	392	[24]
Apple	Malus pumila P. Mill.	1–17	[20]
Bilberry	Vaccinium myrtillus L.	300∼808	[16 ,25]
Black chokeberry	Aronia melanocarpa (Michx.) Elliot	307–1480	[13 ,26]
Black raspberry	Rubus occidentalis L.	145–607	[27 ,28]
Cranberry	Vaccinium macrocarpon Aiton.	20–360	[29 ,30]
Lingonberry	Vaccinium vitis-idaea L.	31–92	[31]
Marion berry	Rubus ursinus	62–155	[32 ,33]
Kokum	Garcinia indica Choisy	1000–2400	[11,34]

Figure 1 Photograph of the Kokum fruit and separated rind from seeds.

Table 2 Chemical constituents of kokum fruit

Constituents	%
Moisture (g/100g)	80.0
Protein (N × 6.25%)	1.0
Total Ash (%)	2.6
Tannin (%)	1.7
Pectin (%)	0.9
Total sugars	4.1
Crude fat (%)	1.4
Organic acid (as HCA) (%)	5.9
Pigment (%)	2.4
Source: Krishnamurthy.^[39]

Figure 2 General structure of Cyanidin in kokum. (Source: Wrolstad et al.[44]).

Figure 3 HPLC Chromatography of anthocyanin from kokum.

Figure 4 Spectral characteristics of anthocyanin.

Figure 5 General structure of garcinol (Source: Yamaguchi et al.[57]).

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